Washington Walnut Pie
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
- Servings: 12
Source: Martha Stewart Living, August 2008
- All-purpose flour, for surface
- 1/2 recipe Pate Sucree
- 4 large eggs
- 1 cup sugar
- 1 cup corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 4 ounces walnuts, toasted and chopped (1 1/4 cups)
- Whipped Cream, for serving
Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.
Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.
Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.